Rabokki - Ramen + Tteokbokki
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4.9
28 reviews
Excellent
Rabokki - Ramen + Tteokbokki
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One Pot Ramen & Tteokbokki = Korean Rabokki recipe!
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Ingredients
Main
- 1 instant ramen noodles
- 16 pieces Korean rice cakes (180 g / 6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
- 2 heets fish cake 110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces, Korean style
- 80 g Cabbage leaves (2.8 ounces), chopped into small pieces
- 1/2 onion 60 g / 2.1 ounces), thinly sliced, small
- 4 seaweed spring roll 100 g / 3.5 ounces), I bought them from a Korean grocery store (freezer section) but you can make them if you have the time, deep fried
- 2 Korean dumpling 45 g / 1.6 ounces, frozen
- 2 egg cut into halves, hard boiled
Broth
- 3 cups water
- 5 g dried kelp (0.2 ounces)
- 15 g dried anchovy (0.5 ounces), head and black innards removed
Sauce (Mix them well in a bowl.)
- 4 Tbsp gochujang Korean chilli paste
- 1 1/2 Tbsp raw sugar
- 1 tsp garlic minced
- 1 tsp gochugaru Korean chilli flakes
Garnish
- 1 talk green onion (20 g / 0.7 ounces), thinly chopped
- some sesame seeds toasted
Instructions
- Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)
- Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)
- Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.
- (If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
Nutrition Information
Show Details
Calories
478kcal
(24%)
Carbohydrates
76g
(25%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
201mg
(67%)
Sodium
733mg
(31%)
Potassium
341mg
(7%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
910IU
(18%)
Vitamin C
12.8mg
(14%)
Calcium
82mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 201mg | 67% |
| Sodium | 733mg | 31% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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